Bacon Fig Tassies



5 uncooked bacon slices

1/3 cup butter, softened

2 (8-oz.) packages cream cheese, softened

1 cup all-purpose flour

1/4 cup fine cornmeal

1 1/2 cups diced dried figs

1/4 cup sugar

3/4 cup red wine

1 1/2 teaspoons kosher salt, divided

8 ounces goat cheese, softened

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

2 teaspoons chopped fresh thyme

1/2 teaspoon ground black pepper


Cook bacon in a skillet over medium heat 8 minutes or until crisp. Remove bacon, and drain on paper towels; reserve 2 Tbsp. drippings. Finely chop bacon.

Beat butter, 8 oz. cream cheese, and 2 Tbsp. bacon drippings at medium speed with an electric mixer 2 minutes. Gradually add flour and cornmeal; beat at low speed until blended, and shape into 48 balls.  Cover and chill 1 hour.

Preheat oven to 350°. Place balls in cups of 2 (24-cup) mini muffin pans; press dough into and up the sides of cups to form shells.

Bake at 350° for 22 minutes or until golden. Cool in pans on a wire rack 10 minutes. (Press shells gently to reshape, if necessary.) Remove shells from pan.


Kentucky Derby Pie Bars

Kentucky Derby Pie Bars



2 cups all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon salt

1/2 cup butter, cut into tablespoons

1 cup firmly packed brown sugar

1 cup dark corn syrup

1/2 cup butter, melted

4 large eggs

2 tsp vanilla extract

2 cups chopped pecans

1 cup semisweet chocolate morsels


Preheat oven to 350°. Spray 9×13 inch pan with nonstick cooking spray.

In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture firmly into bottom of prepared pan.

Bake for 15 to 18 minutes or until lightly browned.

In same large bowl, whisk together brown sugar and next 4 ingredients until combined. Stir in pecans and chocolate, and pour over prepared crust.

Bake for 30 to 40 minutes or until center is set. Let cool completely. Remove from pan before cutting into bars. Store in an airtight container for up to 5 days.